These are organized blobs of fats, synthesized in the submucosa of the small intestine out of dietary fats, phospholipids, specialized proteins and cholesterol, carried out of the intestinal tract by the lymph, and slowly released into the bloodstream. In the capillaries, the triglycerides inside the chylomicrons, recognized by their protein markers, are absorbed into the tissues for fuel or storage, and the outside cholesterol and phospholipid transport-cover continues through the blood to be absorbed by the liver for its use. This sideways approach takes (ideally) a large part of dietary fats into the lymph back alleys, spreading their release into the bloodstream out over many hours, thereby avoiding short-term blood fat and liver fat overload. To synthesize the maximum amount of dietary fats into chylomicrons, you need well-organized emulsification and digestion of lipids by the gallbladder and pancreas.
Specialized lymph formations found in the small intestine mucosa. Together with enzymatic activities in the submucosa, they collect digested fats into stable transport bubbles called chylomicrons, and draw them up into the lymph system. There they are gradually leeched into the blood as the lymph passes upwards through the body, the remainder discharged into the venous blood with the lymph...12-24 hours later. Time-Released fat capsules. Fats lower the blood charge and make it sticky, which can interfere with vascular capabilities; the sideways bypassing of the blood in this manner spreads the fats out over long periods. The rest of the digested constituents can happily flow up to the liver through the portal system, unsludged, and the liver itself therefore has little lipid stress to face. If fats are poorly digested in the upper intestinal tract, the floating bubbles are larger, broken down too slowly to be well absorbed into the lymph system, and the portal blood...and liver...get sludged. Ever wonder why a bunch of lousy pizza can give you hemorrhoids the next day? Sludgy portal blood and backed-up venous drainage from the legs is why.... lacteals
Pertaining to the lymph system or lymph tissue, the “back alley” of blood circulation. Lymph is the alkaline, clear intercellular fluid that drains from the blood capillaries, where the arterial blood separates into thick, gooey venous blood and lymph. It bathes the cells, drains up into the lymph capillaries, through the lymph nodes for cleaning and checking against antibody templates, up through the body, and back to recombine with the venous blood in the upper chest. Blood in the veins is thick, mainly because part of its fluid is missing, traveling through the tissues as lymph. Lymph nodes in the small intestine absorb most of the dietary fats as well-organized chylomicrons. Lymph nodes and tissue in the spleen, thymus, and tonsils also organize lymphocytes and maintain the software memory of previously encountered antigens and their antibody defense response. Blood feeds the lymph, lymph feeds the cells, lymph cleanses the cells and returns to the blood.... lymph
Nutrients that provide the body with its most concentrated form of energy. Fats, which are also called lipids, are compounds containing chains of carbon and hydrogen with very little oxygen. Chemically, fats consist mostly of fatty acids combined with glycerol. They are divided into 2 main groups, saturated and unsaturated, depending on the proportion of hydrogen atoms. If the fatty acids contain the maximum possible quantity of hydrogen, the fats are saturated. If some sites on the carbon chain are unoccupied by hydrogen, they are unsaturated; when many sites are vacant, they are polyunsaturated. Monounsaturated fats are unsaturated fats with only one site that could take an extra hydrogen. Animal fats, such as those in meat and dairy products, are largely saturated, whereas vegetable fats tend to be unsaturated.
Fats are usually solid at room temperature; oils are liquid. The amount and types of fat in the diet have important implications for health. A diet containing a large amount of fat, particularly saturated fat, is linked to an increased risk of atherosclerosis and subsequent heart disease and stroke.
Some dietary fats, mainly triglycerides (combinations of glycerol and 3 fatty acids), are sources of the fat-soluble vitamins A, D, E, and K and of essential fatty acids. Triglycerides are the main form of fat stored in the body. These stores act as an energy reserve and also provide insulation and a protective layer for delicate organs. Phospholipids are structural fats found in cell membranes. Sterols, such as cholesterol, are found in animal and plant tissues; they have a variety of functions, often being converted into hormones or vitamins.
Dietary fats are first emulsified by bile salts before being broken down by lipase, a pancreatic enzyme. They are absorbed via the lymphatic system before entering the bloodstream.Lipids are carried in the blood bound to protein; in this state they are known as lipoproteins. There are 4 classes of lipoprotein: very low-density lipoproteins (VLDLs), low-density lipoproteins (LDLs), high-density lipoproteins (HDLs), and chylomicrons. LDLs and VLDLs contain large amounts of cholesterol, which they carry through the bloodstream and deposit in tissues. HDLs pick up cholesterol and carry it back to the liver for processing and excretion. High levels of LDLs are associated with atherosclerosis, whereas HDLs have a protective effect. (See also nutrition.)... fats and oils
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